Tuesday, January 5, 2010

New Year’s Day traditions invariably involve resolutions, a fresh start and the consumption of certain foods which are believed to hold the promise of good luck, good health and prosperity and undoubtedly help to lessen the effects of hangovers! In the South, black-eyed peas and collard greens are the key ingredients, while in Italy and Brazil it’s lentils. The Spaniards eat twelve grapes at midnight, one for each coming month, and in Poland and Germany herring and sauerkraut work their magic.

In my native Serbia, the tradition is to eat krofne. Krofne are sweet and airy doughnuts that are made with a yeast-activated dough similar to beignets, Dutch oliebollen and Polish pączki. As the yeast feeds on the sugar, the dough rises and so will your good fortune! Always round in shape, krofne symbolize that we have come full circle and are about to start anew.

Krofne are delicious hot with just a sprinkling of sugar, or filled with jam, preserves, honey, cinnamon or even Nutella. Each person fills their own once they are served. These come with a warning: once you’ve had one, you have to have another, and another, and another…!

Combine milk, water, sugar, salt and butter in a microwave-safe bowl (I use a glass measuring bowl). Microwave at intervals (depending on how strong your microwave is), until the liquids register between 110° – 120°F. Pour liquids and eggs into flour and yeast mixture and beat with a wooden spoon until the mixture in blended and sticky.

Generously flour a work surface and dump the dough on the flour. Knead for about 5 minutes, adding flour a little at a time until the dough is smooth and slightly sticky. Lightly grease a bowl with oil. Place the dough in the bowl and flip it over so that the entire surface of the dough is covered in oil. Place the dough in a warm part of the kitchen and allow it to rise until it is double in size. When the dough has doubled in size, place it on a floured work surface and punch it down with your hands.

Sprinkle a little flour on top and fold the dough over itself a couple of times. Knead for a couple of minutes and using a rolling pin, roll the dough until it is about 1/2” thick. Using a 2.5” cookie cutter dipped in flour, cut dough into rounds as shown below. Here we’re using an old cookie cutter which is leaving a circular impression in the dough which disappeared as the doughnuts rose.

Transfer each dough round onto a floured cookie sheet lined with a silpat, parchment or wax paper. Allow to rest for about 30 minutes. Meanwhile, heat the oil in a fryer to 350°F. Fry doughnuts until light brown, flipping them over after about 2 minutes. Drain for a couple of minutes on a cookie rack that has been placed on newspaper.

Transfer the doughnuts to a serving platter and dust with confectioner’s sugar. Serve with your choice of jams or preserves, honey, cinnamon or Nutella.

I wish all of my readers and their families peace, love, understanding and joy in 2010!

Thanks everyone for the compliments! Richard: I take my own photos. Sometimes it's a challenge with the lighting (I like natural daylight), and sometimes it's a balancing act and I would like to have an extra hand!

Thank you soo much for this recipe! My fiancé is always talking about how his grandmother made the best doughnuts! He's Serbian and was happily surprised to find his American fiancé making Krofne. If anyone is interested i used spelt flour and honey instead of sugar! The recipe turned out great! A glass lined in oil works great as a cookie cutter! :) Thank you again for this great recipe!

I made these tonight but halved the recipe. They didn't have the infamous white ring (which I know is considered perfect krofne) and they didn't rise as much, but non the less they were still tasty. I'm just glad someone was able to finally put up a recipe with precise measurements which is very hard to find. (Think: 500g brasno, po potrebi voda, etc..ugh!) Thanks again!

Milena - I know what you mean about recipes from the old country - my kuvar is useless sometimes because I did not have the pleasure of watching my grandmother prepare food to know "po potrebi voda"! I'm going to make the recipe even more precise by converting it into grams and milliliters the next time I make krofne! I'm glad you liked the flavor and I hope they will rise a little more for you the next time you make them. Is the oil very hot when you fry them? The oil will puff them up somewhat.

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About Me

I am a Serbian-born, South African raised, Canadian educated, naturalized Texan, wife, and mother of two awesome children. I love to travel and experience the world's markets, wineries and historic sights.
Prijatno! is Serbian for 'Bon Appetit!' As with most cultures, we Serbs take our food very seriously! On this blog, I would like to share my culture, experiences on the road and in the kitchen with you. I am particular about fresh, seasonal and healthy meals, with an occasional foray to the utterly decadent! Prijatno!

If you are interested in using any of my pictures or content, please ask first. No content or pictures may be reproduced without my prior written consent. Please contact me at tgh3@sbcglobal.net for permission.
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